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Mashed Potatoes
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy
Total:
1 hr
Active:
30 min
Yield:
6 to 8 servings
Level:
Easy

Ingredients

  • 2 1/4 pounds Idaho (Russet) potatoes, peeled and cut into eighths
  • Kosher salt 
  • 3/4 cup milk 
  • 1 pound (4 sticks) butter plus more for serving, diced

Directions

Special equipment: a potato ricer or food mill; a fine sieve

Put the potatoes in a large pot and add cold water to cover. Bring to a boil over high heat, and cook until a fork inserted into the potatoes meets no resistance, about 30 minutes.

While that¿s going, warm the milk in a small saucepan over low heat. Drain the potatoes well. Working in batches, press the hot potatoes and butter through a potato ricer or a food mill into a large bowl. Stir in the warm milk.

Pass the potatoes through a fine-mesh sieve into a serving bowl. Season with salt and add more butter to taste.

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